Light Bacon Egg Salad Lettuce Cups are an easy and healthy low-carb lunch idea made with Greek yogurt and topped with crispy bacon for amazing flavor in just 15 minutes!
Light Bacon Egg Salad Lettuce Cups
Light Bacon Egg Salad Lettuce CupsNow that I have discovered hot to Make Perfect Hard-Boiled Eggs in my Instant Pot, I am all about egg salad! It is an easy way to make a protein packed lunch that is light on calories when you substitute non-fat Greek yogurt for the bulk of the mayo. Some people take it a bit too far in my opinion and just leave out all of the mayo trying to be ultra healthy. I think the lightened up egg salad recipes still needs that little bit of zing, so I include a few tablespoons. I personally like to use this Smart Balance Mayo as a healthier option. It add to the flavor of these Light Bacon Egg Salad Lettuce Cups with a slightly tangy egg salad with crunchy green onions and topped with crispy bacon served on butter leaf lettuce for a light and healthy lunch idea!
This egg salad would also be great on some whole grain bread, but I was looking to make my meal as low-carb as possible. If you are craving the carbs…as I often am, grab some whole wheat bread and you will have a wholesome and delicious lunch that you will love! For a lower fat option, you could certainly use Turkey Bacon as a substitute for the regular pork bacon.
If you still have some hard-boiled eggs leftover from Easter, these Light Bacon Egg Salad Lettuce Cups would be the perfect recipe to use them up for a light meal!
Light Bacon Egg Salad Lettuce Cups
Light Bacon Egg Salad Lettuce Cups are an easy and healthy low-carb lunch idea made with Greek yogurt and topped with crispy bacon for amazing flavor in just 15 minutes!
Ingredients
- 3 Tbsp. mayo
- 1/2 c. non-fat plain Greek yogurt
- 2 Tbsp. Dijon mustard
- 2 tsp. apple cider vinegar
- 1/4 tsp. honey
- 1/4 tsp. garlic powder
- pinch of salt
- 8 hard boiled eggs
- 4 slices bacon
- 8 leaves of butter lettuce
Instructions
- Cook your eggs to hard-boiled perfection and cool in an ice bath.
- Meanwhile, cook your 4 slices of bacon in a skillet or microwave between paper towels. Crumble the cooked bacon and set aside.
- In a small bowl, add the mayo, Greek yogurt, Dijon, vinegar, honey, garlic powder and salt. Stir until well combined.
- Peel and chop the hard boiled eggs and add them to the bowl. Fold together until everything is well combined.
- TIP: The mixture will thin out after it sits in the refrigerator for a few hours, so don't be alarmed if you think it is a bit dry.
- Serve the egg salad on a leaf of butter lettuce and top with bacon crumbles. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
More great lunch ideas!
Parmesan Ranch Turkey BLT Pita
Cilantro Quinoa Corn Salad
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